Pastry Junior Sous Chef- Production Site (SW8)
RB Holdings is a growing hospitality group shaping some of the most distinctive private members’ clubs and food businesses in London and New York. Founded by Robin Birley, our businesses are built on discretion, craftsmanship, and deeply personal service - delivered by teams who take pride in doing things properly.
Our London portfolio includes 5 Hertford Street, Oswald’s, and Birley Bakery and Chocolate Shop in Chelsea. In 2025, we expanded internationally with the opening of Maxime’s, alongside a new Birley Bakery in New York City.
We are seeking a talented, highly organised, and disciplined Pastry Junior Sous Chef to join our state-of-the-art production kitchen in SW8, supporting multiple high-end outlets across the group.
This is a role for a pastry professional who thrives in a structured, high-volume environment and takes pride in consistency, precision, and attention to detail at scale.
Why work with us a Pastry Junior Sous Chef?
- Salary of up to £42,000,00 per annum
- 33 days holiday per year (including bank holidays)
- Birthday day off
- Discounted gym membership with GymFlex
- Monthly well-being days with our Masseuse, Reflexologist, and Chiropodist
- Private medical insurance with Bupa
- Private dental insurance with Bupa
- Workplace nursery scheme
- Cycle to Work Scheme
- Employee Assistance Programme – Hospitality Action
- Access to a company doctor
- Eyecare & specs vouchers
- In-house industry training
- Sponsored social events
- Recommend a friend bonus of £750
- Staff Accommodation (subject to availability)
- Online retail discounts
- Free English Classes
- Freshly prepared meals whilst on duty
Working hours:
- Straight shifts, 48 hours a week
What you will do:
- Supporting the day-to-day management of production across the pastry kitchen
- Planning and organising production to meet volume, deadlines, and quality standards
- Maintaining strict consistency across recipes, processes, and finishing standards
- Managing stock control, ordering, and minimising wastage in line with cost targets
- Coordinating effectively with suppliers and internal teams
- Training and guiding junior team members, ensuring standards are maintained
- Upholding the highest levels of food safety, hygiene, and cleanliness
What are we looking for?
- Proven experience as a Junior Sous Chef, or a strong Chef de Partie ready to step up, within a high-standard environment
- Experience in high-volume production kitchens or multi-site operations is strongly preferred
- Excellent organisational skills with the ability to manage production under pressure
- A disciplined approach to systems, consistency, and detail
- Good understanding of stock control, cost management, and kitchen structure
- Confidence in training and supporting junior team members
- A professional, reliable, and proactive attitude
If you feel that you have the experience and skills to join our Pastry team, then apply by forwarding your up-to-date CV together with a covering letter to the link below.
